Homemade Pepperoni Rolls II (makes 16 rolls)

Ingredients

2 pkgs. active dry yeast

1 C. warm tap water

3/4 C. sugar

3 larges eggs, beaten and at room temp.

1 tsp. salt

3 3/4 to 4 C. all purpose flour, plus more for kneading

2, 6 oz. pkgs. sliced pepperoni

mozzarella cheese (optional)

2 T. melted butter

Instructions

To a stand mixer or bowl, add the yeast and water and allow to proof (foam up) for 5-6 minutes. Add the sugar, eggs and salt and begin mixing on low speed or with a wooden spoon. Begin adding the flour 1 C. at a time till you get a soft, not sticky to the touch, dough. Turn the dough out onto a lightly floured surface and knead for 5 minutes. Shape into a ball and place in a lightly greased bowl, then grease the top of the dough and cover with plastic wrap. Place in the fridge for 2 hours. Remove the dough and knead again for 1 minute. Divide the dough into 16 even pieces. Use the palm of your hand to flatten each piece into a 5" round. Place 8-10 pieces of pepperoni slightly off center of the round then top with a little mozzarella cheese, if using. Roll up the round and pinch the seams closed then place seam side down on a baking sheet about 1" apart. Brush each roll with melted butter and allow to rest for 45 minutes. Bake in a 375 degree oven for 18 minutes, until lightly golden. Serve warm. 

Enjoy!!!

Recipe From Janet's Appalachian Kitchen